Cheese Cake
Ingredients:
For the crust
12 whole graham crackers- crush to form crumbs
6 tablespoon melted unsalted butter
1 tbsp granulated sugar
For Cheesecake
5 packs of 8oz cream cheese(must be room temp)
1 cup granulated sugar
6 large eggs room temp
¼,cup sour cream
1 tablespoon vanilla extract
Directions: Cheese cake crust
- Crush graham crackers into crumbs ,in a bowl combine crumbs,melted butter and sugar,stir until moistened.
- Press crumbs into a 9” pan,going up the sides slightly.Bake in the center of the oven at 350℉ for 10mins then cool at room temp
- Place 2 large sheets of extra wide heavy duty foil on the counter,set your baking pan in the center and fold the foil up the sides of the pan ensuring there are on rips or holes.
Directions for Cheesecake
- Preheat the oven to 400℉. In the bowl of a stand mixer fitted with a paddle attachment,combine cream cheese and sugar.Beat on medium high for 5mins until completely,scraping down the bowl and attachment as needed.
- Reduce speed to medium and add one egg at a time letting them incorporate well between each addition and scraping down the bowl and attachment as needed
- Reduce speed to low and add ¼, cup sour cream and ½,tablespoon vanilla and mix gently until incorporated. Pour batter over the foil wrapped springform pan with your cooled crust
- Baking Cheesecake in water bath
- Boil a pot of water , set your cheesecake pan in a deep roasting pan.Pour hot water around the edges about halfway up the sides of the spring pan,about 2” of water.
- Carefully transfer cheesecake to the center rack of the oven and bake at 400℉ for 15 mins, then reduce to 200℉ without opening the oven door,then bake for additional 70-75 mins or until center of cheesecake wobbles slightly when you tap pan.
- Remove cheesecake from the oven and let rest in the roasting pan with water for 50-60 mins,then transfer to a wire rack to cool completely.
- Cover and chill in the refrigerator to fully set before slicing.
